香煎松阪豬(豬頰肉) Pan Fried Pork Cheek

材料 Ingredients

豬頰肉 Pork cheek 2 片 filet 米酒 Rice wine 2 小匙 tsp 鹽 Salt 1 小匙 tsp 黑胡椒 Black pepper 1 小匙 tsp

做法

1.	豬頰肉用紙巾擦乾後，兩面抹上米酒，再均勻撒上鹽和黑胡椒。
2.	不沾平底鍋燒熱後，乾鍋放進豬頰肉用中火將兩面煎成金黃色，每面約4分鐘。
3.	取出豬頰肉放在紙巾上吸取多餘的油。等10分鐘後斜成薄片。

PROCEDURE

1.	Pat dry the pork cheek with paper towels. Spread the rice wine on both sides then sprinkle with salt and black pepper.
2.	Preheat a non-stick pan. Add the pork cheek and pan fry over medium heat without adding oil until golden brown on both sides, approx. 4 minutes each side.
3.	Transfer the pork onto paper towels to absorb the excessive oil. Wait for 10 minutes then cut the pork diagonally into thin slices.

最後更新 (Last Update): 08/18/2017
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